Pav Bhaji

Pav Bhaji

"At this point, my blood type is Spice and Butter"

Pav Bhaji is one of my favorite street foods and unlike other people my love for this spicy dish didn't start from the streets of Mumbai, but from my mom's kitchen. Thereafter, my hunt for a good spicy pav bhaji has led me to various street stalls which have been a great experience . 

But those adventures can be part of another blog, right now lets get talking about the pav bhaji I made with the help of my two friends , who were totally expendable but I can't get away without making a mention about them after all one of them is the technical head of this blog. 

The two main ingredients of pav bhaji are the; pav bhaji masala and butter. Some people prefer using their own homemade pav bhaji masala which we don't know how to make yet so we used Everest's pav bhaji masala. And for the butter , we used Amul Butter and we used it generously. Rest of the ingredient talking in the step by step directions.

Lets talk Cooking Science

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Yield: 5 Servings


  • 2 1/2 cup chopped potatoes (4 medium sized)
  • 1 cup chopped cauliflower
  • 2 medium sized carrots chopped
  • 3-4 chopped beans
  • 1 cup fresh or frozen peas
  • 1 cup finely chopped onion ( about 3 medium sized onions)
  • 2 cups finely chopped tomatoes ( about 4 tomatoes )
  • 1 small finely chopped green capsicum
  • 2 tsp ginger garlic paste
  • 2-3 green chillies (depends upon your taste)
  • 100 gm yellow amul butter
  • 2 to 3 tbsp pav bhaji masala
  • 1 tsp red chill powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • Salt according to taste ( I put around 2 tsp )
  • 2 lemons


1. Transfer chopped potato, cauliflower, carrots, green peas and beans to 2-3 liter capacity pressure cooker. Add about 2 cups of water to it, ensuring that the veggies are just dipped in it. Be careful not to add too much water.


2. Pressure cook the veggies for 4-5 whistles. It will take around 10-12 minutes. When the pressure settle down on its own, open the cooker and check if the veggies are cooked well. If yes, go ahead and mash the vegetables gently using a potato masher. The texture of your bhaji depends greatly on your mashing skills. So nail it !


3. You can start this step while your veggies are getting pressure cooked or you can follow it sequentially , totally up to you. Heat 2 to 3 tbsps of butter in a kadhai or pan. As soon as the butter is done melting, add 1 tsp of cumin seeds to it. Once the cumin seeds start crackling, add in the chopped onions. Saute until onion turns translucent.


4.  Add 2 tsp ginger garlic paste. Saute till the aroma of raw the paste settles. Add in the chopped green chillies


5. Add finely chopped capsicum and saute for 3-4 minutes. Add in the chopped tomatoes. Saute till tomatoes and capsicum become soft and mushy. Mix well.


6. Add in all the turmeric, red chilli and the most important pav bhaji masala . Mix very well. 


7. Now add in the mashed veggies to it and mix well. The consistency should be good, but if it becomes dry and in some water. Once done, add a tbsp of butter to it and mix it.


8. Do the taste check at this step and add salt if required. If all's good, take 1 lemon and squeeze its juice over the bhaji. Turn off the flame. Bhaji is ready for serving. Garnish with chopped coriander leaves.


9. To get the pavs ready, cut the buns horizontally into half. Heat tawa over medium flame. Shallow fry the buns on both side using butter. Transfer to plate.


10. With everything ready, the time has come to plate up. You can plate it however you want, I used chopped onions , a cut chilli and some cut lemon pieces. 

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